Cali Burger with Balsamic Onions, Baby Spinach and Aioli
Prep and Cook Time: 1 hour | Serves: 2
Prep and Cook Time: 1 hour
A West Coast-inspired burger topped with grilled balsamic onions, mozzarella style slice and juicy heirloom tomatoes. Switch it up with baby arugula and a basil pesto mayo if you’d like. Serve with baby salad greens or skinny fries.
2 Lightlife® Plant-Based Burger patties salt and pepper to taste
1 tsp. vegetable oil
2 brioche buns, lightly toasted
1 cup baby spinach
2 slices dairy-free mozzarella style slices
1 large red heirloom tomato
2 Tbsp. egg-free aioli
1 small red onion, peeled and sliced into ¼″ thick wedges
1 Tbsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp. salt
For the balsamic red onions, heat the olive oil in a non-stick skillet over medium-high heat. Add the red onion wedges and cook, occasionally stirring for 6 or 7 minutes until the onions are softened and beginning to brown. Turn the heat down to low, add the balsamic vinegar and salt and cook for 1 more minute, stirring to combine. Keep onions warm while preparing the burger patties.
Season the Lightlife® Burger patties lightly with salt and pepper to taste. To prepare the burgers from the refrigerator, either BBQ or panfry. Fire up the grill to medium heat (or heat the vegetable oil in a large non-stick skillet over medium heat). Cook the burgers for 4 to 5 minutes per side until they are evenly brown with a minimum internal temperature of 165ºF. (To cook from frozen, add 1-2 minutes of cooking time per side).
To assemble the burgers, place two slices of heirloom tomatoes on the bottom bun. Top each with a perfectly grilled burger, a slice of dairy-free mozzarella and a good spoonful of balsamic onions.
Spread the toasted bun top with egg-free aioli and layer on baby spinach leaves. To serve, place the bun on top.
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